Cantillon Kriek
Also known as Kriek 100% Lambic Bio in some markets.
Blend of lambics and sour cherries - 200 g of cherries per litre of beer. Beer with a slightly acidic taste of red fruit complemented with subtle almond flavours. Kriek brings out its maximum “fruitiness” when drunk young. With age the lambic will take the upper hand, but this is at the expense of the fruit component.
Our sour cherries, which are certified organic, come from Turkey. The fruit is blended with lambic that is on average 20 months old, the proportion being 200 g of fruit per litre of beer. Since sour cherries have a very pronounced taste it is necessary to select a lambic that has enough character so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full colours, fragrances and flavours of the sour cherries. At that point it is blended with one-year-old lambic, which contributes the sugars necessary for secondary fermentation in the bottle.
We only use fresh fruit and, as is the case for wine, Cantillon beers can be referred to in terms of vintages. Prevailing weather conditions have a major impact on the ripeness and quality of the fruit, and this is why the taste of the brewery’s fruit-based beers will differ slightly from one year to the next.
6%
Also known as Kriek 100% Lambic Bio in some markets.
Blend of lambics and sour cherries - 200 g of cherries per litre of beer. Beer with a slightly acidic taste of red fruit complemented with subtle almond flavours. Kriek brings out its maximum “fruitiness” when drunk young. With age the lambic will take the upper hand, but this is at the expense of the fruit component.
Our sour cherries, which are certified organic, come from Turkey. The fruit is blended with lambic that is on average 20 months old, the proportion being 200 g of fruit per litre of beer. Since sour cherries have a very pronounced taste it is necessary to select a lambic that has enough character so that it will be a good match for the fruit. After soaking for two to three months, the lambic has extracted the full colours, fragrances and flavours of the sour cherries. At that point it is blended with one-year-old lambic, which contributes the sugars necessary for secondary fermentation in the bottle.
We only use fresh fruit and, as is the case for wine, Cantillon beers can be referred to in terms of vintages. Prevailing weather conditions have a major impact on the ripeness and quality of the fruit, and this is why the taste of the brewery’s fruit-based beers will differ slightly from one year to the next.
6%
